Bake 3 in m y new home and kitchen. Much improved!
My first bake was soft pull apart dinner rolls and they didn't turn out well. Now I have moved from a kitchen elevation of 4,420 ft above sea level to 2,600 feet. I was not getting the rise with the same amount of levain. Also moving from an electric convection to a non-convection oven gave different results.
I made two adjustments that worked out will for this bake. First I increased the liquid levain by 50% fromn66 grams to 102 grams for the same recipe. I also raised the bake temperature from 350F to 375F. I baked for 14 minutes with steam and 10 without. Next bake, I will back down to 12 minutes of steam. The rolls were a little over baked today, but with all the enrichment's, milk, honey and butter, they were still quite moist.
The extra levain gave me rise similar to what I had in Canmore. Two simple fixes and I am settling in to my new kitchen and oven!
Happy baking, cooking and eating friends! Ski